Yield: 6-8 servings
Prep time: 20 minutes
Total time: 70 minutes
INGREDIENTS:
For the crust:
- ½ tsp kosher salt
- 1 tbsp granulated sugar
- 1½ cups all-purpose flour
- 10 tbsp cold butter, unsalted
- 1 large egg
- 2½ tbsp cold water
- 1 egg yolk
- 1 tbsp cream, whipping, light or table
- 2 tbsp turbinado sugar
For the filling:
- 1 cup fresh cherries, pitted and halved
- 1 cup fresh raspberries
- 6 fresh peaches, sliced
- 1½ tbsp flour or cornstarch
- 2 tbsp brown sugar
- ½ tsp kosher salt
- 2 tsp vanilla extract
INSTRUCTIONS:
- Preheat oven to 375°C.
- Make the crust first. Mix together salt, granulated sugar and flour in a bowl. In a food processor or with a pastry cutter, blend in the cold butter together with the salt and flour until it resembles pea-sized pieces.
- In a separate bowl, mix 1 egg into 2½ tbsp of cold water. Slowly add it into the flour mixture, this will help the dough come together - it will be a shaggy dough.
- Turn mixture out onto counter and bring the dough together quickly.
- Flour the surface and roll the dough out to the size of a 9" pie round. Place pie dough on parchment paper and then onto a baking sheet.
- To make filling, in a separate bowl, mix together the flour or cornstarch, peaches, cherries, raspberries, brown sugar, vanilla extract and salt. You want to make sure every piece is lightly covered with cornstarch.
- Pile up fruit mixture in the middle of the pie dough round.
- Slowly begin to fold up the edges of the pie dough, creating a circle around the fruit.
- Once your pie dough is tucked around the fruit, mix together the egg yolk and cream. Brush gently onto the top of the pastry and sprinkle pastry with turbinado sugar.
- Bake for 40-50 minutes. The edges should brown slightly, and the fruit will be fully cooked. Allow to cool for at least 20 minutes before serving so that the juices have a chance to thicken.